Hope you’re hungry, because these pesto and goat’s cheese mushroom burgers are healthy and filling
Perfect for a quick and easy vegetarian supper, these tasty burgers are top of our dinner menu list this week. Plus, the caramelised shallots make a really tasty topping.
Ingredients (serves 2)
2 large Portobello mushrooms
8 shallots, peeled and quartered
4tbsp vegetarian pesto, plus a little extra
1tsp olive oil
½tsp sugar
85g round soft goats’ cheese
2 ciabatta rolls
What to do
Pre-heat oven 200°C. Remove the stalks from the mushrooms and chop them very finely. Finely chop one of the shallots and mix it, and the chopped mushroom stalks, into the pesto. Place the whole mushrooms gill side up on an oiled baking tray, fill with the pesto mix and cook for approximately 15 minutes until softened.
While they are cooking place the shallots in a pan with the olive oil and sugar, cook over a low heat until softened and lightly caramelised.
Top the mushrooms with the goat’s cheese and return to the oven alongside the ciabatta for a few minutes until the cheese is beginning to melt and the bread is warmed through.
Serve in the split ciabatta topped with the shallots and an extra drizzle of pesto.
Cook’s Tip: The goat’s cheese can be replaced with Gruyère or any other easy to melt cheese. Serve with a rocket and watercress salad tossed in a little lemon juice and olive oil.
Recipe courtesy of ukshallot.com
